Chicken Crepes with Asparagus and Mushrooms

Chicken Crepes with Asparagus and Mushrooms
Photo by Romulo Yanes

Ingredients

  • 1 pound asparagus
  • 3 tablespoons medium-dry Sherry
  • 2 cups cooked chicken (9 oz)
  • 1 freshly grated nutmeg
  • 1 large egg yolk
  • 1 ¼ cups whole milk
  • ¼ cup all-purpose flour
  • + 13 more ingredients
    • 6 tablespoons unsalted butter
    • ½ cup mushrooms
    • 1 tablespoon unsalted butter
    • 1 whole large egg
    • 1 ¼ cups whole milk
    • ½ teaspoon salt
    • 5 tablespoons heavy cream
    • 1 tablespoon unsalted butter
    • 1 3-quart flameproof ceramic or enameled shallow baking dish
    • ¾ cup all-purpose flour
    • ¼ cup shallot
    • 1 ¼ cups chicken broth
    • 1 large egg yolk

Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, unti...

View full recipe at Epicurious

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